Chef’s Special

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Describing the kitchen as “art in a chaotic environment”, he claims that he fell in love with the “chaos and shouting, and the pressure of delivering food with so much precision”, despite his parents’ urging that he should work in hotel’s front office.

With a culinary education in the UK, he later drew experience from distinguished London establishments, such as the Charlotte Street Hotel and the award-winning M Restaurant, and inspiration from the notable chefs he worked with including Robin Gill and Mark Jarvis.,

His style of cooking is seasonal and local. Additionally, he claims that with a huge range of upcoming cuisines, it “pushes one to be more creative as a chef”. He continues: “I believe, as chefs, we have a responsibility to educate our guests and new staff to be ethical and respect the world around us. It’s been my dream to train chefs not to be afraid of getting your hands dirty by growing and picking fruit and vegetables. I keep in touch with my suppliers constantly to make sure they provide my free range, organic products, though it’s a bit of a challenge here so far.”

He says budding chefs will inevitably face trials but insists the satisfaction this career brings is incomparable. “Be passionate and cook from your heart,” he encourages.

To get a taste of Glen’s passion, he shares with us a simple but oh-so-tasty recipe.

CORN-FED CHICKEN WITH BURNT CORN, MUSHROOMS AND SPINACH

INGREDIENTS
• 2 corn-fed chicken breasts, French trimmed
• 100g sliced button mushrooms
• 1 red onion, small, finely chopped
• 2 garlic cloves, finely chopped
• 1 corn on the cob, blanched
• 200g spinach, washed and drained
• 100ml cooking cream
• 50g grated parmesan
• Splash of olive oil
• Salt and pepper to taste
• 20g chopped parsley
• 10g chopped tarragon

METHOD
• Start by cooking the chicken. Place it in a warm pan with some olive oil, skin side down. Season it in the pan with salt and pepper.
• Seal the chicken all the way round. Place it skin side down and cook in a preheated oven at 180?C for 12-15 minutes.
• Once cooked (you can check by probing the centre), take it off the pan and leave to rest on the side under foil.
• Using the same pan (you should have all the cooking juices and fat from the skin left over), add the sliced button mushrooms, onions, garlic and sauté.
• Add the spinach and continue to cook for two to three minutes.
• Add the cream and season. Boil for a few minutes till the sauce thickens.
• Take the corn and use a blow torch or just use the naked flame from the gas to burn it (like you would do on top of a BBQ).
• Cut off the corn from the cob and add to the creamy sauce.
• The rested chicken will have some resting juices that you can add to the sauce for more flavour.
• Finish with grated parmesan and chopped herbs.
• Slice the chicken, place on a plate and add the creamy sauce.